Tuesday, June 3

Strawberry-Rhubarb Calzones

Last summer I shared a story about a red-eye that Jeff and I took from Los Angeles to Boston. I never slept a wink on the entire 2,760 mile journey thanks to the two meatballs behind me who yapped for five hours straight about sports.

Fortunately, I was on Jet Blue, so I watched The Food Network. Nigella Lawson's smooth, calming voice at 2 am was just what I needed. Of course a batch of her fluffy ricotta hotcakes would have been nice too, but I did make them as soon as we returned home.

After making these calzones for the last two weekends (I had to double-check the measurements), I must say they are brilliant.

They're made from traditional pizza dough that is topped with an egg wash and sprinkled with crystal sugar and savory anise seeds, giving it the flavor and texture of a sweet dough. Each bite reveals a warm, gooey, irresistibly sweet-tart filling. This calzone has it all.

I have adapted Michael's recipe below. Adding cornstarch helps thicken the fruit filling and makes it easier to stuff the calzones. You will likely have some leftover filling, which is a good thing--enjoy it in smoothies, on toast, or swirled into your morning oatmeal.

Add all filling ingredients (except strawberries) to a medium sauce pot and bring to a boil. (Rhubarb releases a lot of water when it cooks, so no liquid is necessary.) Reduce to a simmer for 5 minutes. Then add strawberries and simmer another 1-2 minutes. Refrigerate for at least 2 hours, so the filling has time to thicken.

The filling should have a thick, slightly jam-like consistency. If you find it's too watery, then simply strain it before adding it to the calzones. (But don't throw that sauce away! It's delicious.) A too-wet filling will make the calzone crust soggy.

Preheat the oven to 375 degrees F.

When the dough is ready, divide it in half, then cut each half into 2 pieces for a total of 4 calzones. Working on a lightly floured surface, roll one piece into a 8-10-inch oval. Sprinkle with half of the anise seed and sugar crystals and lightly roll them into the dough. Flip the dough over (sugar side down) and place about 1/2-3/4 of a cup of the strawberry rhubarb mixture a bit above the center of the oval (avoid over-stuffing the calzones, as the fruit mixture with leak out). Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush the top and sides with the egg wash, sprinkle with remaining half of sugar and anise, and pierce the top a couple of times with a fork.

Bake for 20-25 minutes, or until the top is golden brown and the bottom is crisp. Let cool for 15-20 minutes before slicing. Eat warm or at room temperature.

51 comments:

Holy guacamole, look at those!! I made a rhubarb clafoutis and a rhubarb compote over the weekend (the latter currently frozen for use in a rhubarb fool at some later date). Every time I cook with rhubarb I ask myself why I don't use it more often - that combination of sweetness and tartness is just irresistible - just like these beautiful calzones :)

Argh! You've made me hungry too! All this talk about calzones, strawberries, ricotta pancakes, and meatballs (heh) has got me salivating. I'm not supposed to eat past 8PM, Susan!!! :PI love a lot of extra filling, so I'd be likely to overstuff my calzone. Grumbling... Stomach... Must... Sleep... To ignore it...I think I watched Kitchen Nightmares on BBC when I rode on Jet Blue-- it was nothing interesting on FN that time. I would've stayed if it was Nigella, though :)

Awesome! I'm so jealous of the produce you have at your fingertips! I still haven't managed to snag any rhubard this season-- there wasn't any at the market before I left on my trip, and I haven't gotten back to see what's available since returning.